|Heel of round roast/Rump / sirloin tip roast||3 Pound|
|Red wine vinegar||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sliced onions||1⁄2 Cup (8 tbs) (1 Medium)|
|Sliced celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Salt||1 Tablespoon (3 Teaspoon)|
|Peppercorns/1/4 teaspoon pepper||4|
Place meat in deep bowl.
Add remaining ingredients except oil.
Cover and marinate in refrigerator 24 to 48 hours, turning meat several times to season evenly.
Remove meat from marinade; drain well.
In Dutch oven, brown meat in hot oil on all sides.
Add 1 12 cups of strained marinade.
Cover and simmer 2 1/2 to 3 hours until tender.